Buttermilk Scones with Dried Cranberries and Orange

Of all the scone recipes in this book, Buttermilk Scones with Dried Cranberries and Orange has to be my favorite! The buttermilk adds a depth of flavor you don’t get with milk or cream, and the combination of the tart cranberries with the aromatic orange is irresistible. The recipe was very easy to make—it begins like the previous scone recipes where butter is pulsed into the dry ingredients then mixed with the wet ingredients. After cutting the dough disc into eight wedges, I brushed each with an egg wash and baked for 16 minutes in a 400-degree oven. The finished scones had a flaky yet substantial texture and the flavor combination is just classic. If you’re planning a tea or just like scones, you have to try this recipe!

Up next: Candied Ginger Scones